← All recipes

🥗 Creamy Spinach Lentil Bowl with Mustard Cream

480 kcal · 30 min · 4 servings

Ingredients

• 200 g Puy lentils (dry)
• 250 g Fresh spinach
• 150 g Onion
• 20 g Garlic
• 100 ml Cream (min. 20% fat)
• 15 g Mustard (medium hot)
• 500 ml Chicken or vegetable broth
• 20 ml Olive oil
• 15 ml Lemon juice
• 6 g Salt
• 2 g Nutmeg (ground)
• 100 g Cherry tomatoes (for topping)

Instructions

1. 1. Cook the Puy lentils in the broth for 15-18 minutes until al dente. Drain them and reserve 100 ml of the broth for the dressing.
2. 2. Dice the onion finely and fry it in 10 ml of olive oil for 5 minutes until translucent. Add the chopped garlic and fry for 1 minute.
3. 3. Add the spinach to the onion and cook together for 2 minutes until wilted. Remove the pan from the heat.
4. 4. Mix the cream, mustard, lemon juice, nutmeg, salt, and the 100 ml of reserved broth in a small bowl until smooth.
5. 5. Mix the cooled lentils with the spinach-onion mixture and the mustard cream sauce. Check the seasoning.
6. 6. Halve the cherry tomatoes and fry them in 10 ml of olive oil for 3 minutes until slightly caramelized.
7. 7. Divide the lentil mixture among 4 containers. Top with the caramelized tomatoes. Close the containers.

Nutrition per serving

• kcal: 480
• Protein: 22 g · Fett/Fat: 16 g · Carbs: 62 g